Certified Organic. 21 year-old garnatxa blanca, Iron-rich calcareous clay @390m above sea level. Two harvests: at 11.5° for freshness and at 14° for phenolics. Crushed and given 14 hours skin contact before spontaneous fermentation in stainless steel. Aged 3.5 months on the fine lees in stainless steel. Absolute minimal filtration, minimal SO2.